魚翅羹

Ingredients:
A.
150g Shark's fins
1tin Crab meat 
3 dried scallops
B.
1 tbsp oil
3 slices ginger
1 tbsp chinese cooking wine

C
Stock
1 liter chicken stock
1 tbsp salt
1 tbsp sesame oil
1/4tbsp pepper
D
4 tbsp cornflour, mixed with 1/2 cup water
1 egg, beaten

Method

1. Heat up oil, saute ginger till fragrant, add shark's fins and mix well. 
    Sprinkle wine and add chicken stock.
2. Bring to boil and leave to simmer for 5 min. dish and drain. Discard ginger slices.
3. Pour stock into wok and bring to boil, add all the ingredients and bring to boil for 2 min.
4. Last thicken with cornflour water, egg and serve.

上海酱鸭

recipe is here

炸年糕

材料： 年糕，紫薯，面粉，水，旦，少许salt 

做法：燒熱食油，以小火煎至熟。

煎蝦餅

蝦米

材料： 蝦米, 面粉，Carrot , 青葱，水，旦，胡     粉，少许 salt, 调味料.

做法：燒熱食油，以小火煎至熟。

Japanese Light Cheesecake

好吃的 cheesecake 作做了好多次。

食谱在 http://tmhung2011.blogspot.com/2012/12/japanese-light-cheesecake.html

海边

魚夫出海捕蝦

 

蝦米季節

海边到處可以看到賣蝦米一公斤3元

蝦酱

我請教了馬来同事如何做蝦酱（Cencaluk)

我用了3公斤的蝦米洗干净，3小碗（喝湯的小碗）糖，1小碗（喝湯的小碗）盐。把所有材料mix all，

把它保全在干净的罐里4到5天。

5天後就可以加 Lime juice，Chili，and Onion。就可享用了

蒸三层肉

三层肉切溥片，薑切丝少許蝦酱（Cencaluk)酱，蒸至熟。

第一次常试，好吃。

蒜香脆蝦 Cripy Garlic Prawns

Ingredients:

500g big prawns, trimmed, washed and drained
3 tbsp corn flour
4 cup oil for deep-frying
4 tbsp chopped garlic
3/4 tsp salt
1/2 tsp pepper
2 tbsp Chinese cooking wine/ shaoxing wine
1 red chilly, diced
1 stalk spring onion, diced.


Method;

1. Slit the back of prawns and sprinkle corn flour over prawns just before deep-frying.
2. Heat up oil, add garlic and deep-fry with medium heat till crispy and lightly brown, Dish and frain.
3. Heat up oil till very hot, add prawns and deep-fry till crispy. dish and drain.
4. Pour away oil, put the crispy prawns and garlic back into the wok. sprinkle salt, pepper and stir well. 
    Add wine and stir well.
5. Finally sprinkle red chilly spring onion and toss well to mix.
6. Dish onto a serving platter and serve hot.

recipe from Yum Yum No.64.       

Chilled Vanilla Ice Cream Layered Cake

 

Ingredients:

1. 500g Cream Cheese
2. 125g Butter
3. 50g - 80g Condense Milk
4. 200g Whipping Cream
5 200g Vanilla Ice cream powder
6. 1/2 bottle milk flovour
7. 10g Gelatine powder
8. 2tbsp melted in hot water

9. 2 pkts Salt cheese biscuit

Method:

1. Beat 1 & 2 till smooth, add in 3, 4, 5, & 6, then add in B, mix well.
2. Arrange biscuit in 8" loose cake tin, layer cream cheese mixture, layer by layer till finish.
3. Keep chilled overnight& serve.

Recipe from Home Bake Bakery ingredients house.